Valravn is born from bush-pruned vines ranging in age from 50 to 105-years-old, harvested between September 14th and October 2nd. Hand harvesting each vineyard parcel allowed for selection of only the most pristine bunches which averaged 26 brix at harvest. Grapes were hand sorted and gently destemmed before fermentation. After a 24 hour cold-soak, which served to extract richness and color from these black grapes, the wine was slowly fermented in temperature controlled stainless steel tanks with twice-daily remontage (pumping over) during fermentation. The wine was then racked into French oak barrels (20% new) and aged for 10 months before being bottled with no fining and a very light filtration.
Layers of richness and complexity wrap around a core of wild strawberry and raspberry. Intoxicatingly aromatic with scents of mocha, espresso roast, violets and ripe red berries. Rich on the palate with flavors of framboise, blackberry compote, and hints of licorice-laced black pepper. Valravn shows the weight of top quality dry-farmed Zinfandel, balanced by a the freshness that is the hallmark of these ancient vines.